Creepy Shepherd’s Pie (Ghost Potatoes!)

Why You’ll Love This Recipe

I love how comforting and creative this dish is. It’s got all the hearty, savory goodness of traditional shepherd’s pie, but the addition of ghost-shaped mashed potatoes turns it into something special. The flavor is warm and familiar, and those adorable little potato swirls brown up beautifully in the oven. It’s easy to make ahead, perfect for kids and adults, and just the right mix of spooky and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:
1 lb ground beef
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 ½ cups frozen mixed vegetables (peas, carrots, corn)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
½ cup beef broth
Salt and pepper, to taste

For the mashed potato ghosts:
4 large russet potatoes, peeled and chopped
4 tbsp unsalted butter
½ cup milk
½ tsp garlic powder
Salt and black pepper, to taste
Whole black peppercorns (for ghost eyes)

Directions

1. Cook the Potatoes

I place the peeled and chopped potatoes in a pot of cold salted water, bring it to a boil, and cook until fork-tender—about 15 minutes. Then I drain the water completely.

2. Make Mashed Potatoes

While still hot, I mash the potatoes with butter, milk, garlic powder, salt, and pepper until smooth. I let the mash cool slightly so it’s thick and pipe-able.

3. Cook the Filling

I heat olive oil in a large skillet over medium heat and sauté the diced onion and garlic for about 2–3 minutes. I add the ground beef and cook until browned.
Then I stir in tomato paste, Worcestershire sauce, frozen veggies, broth, salt, and pepper. I let it simmer for 5–7 minutes until thickened.

4. Assemble

I spoon the beef mixture into a greased 9×9-inch baking dish and smooth it out into an even layer.

5. Pipe the Ghosts

Once the mashed potatoes are cool enough to hold their shape, I scoop them into a piping bag with a round tip (or a zip-top bag with a corner snipped off). I pipe tall little swirls all over the filling—like ghost-shaped towers. Then I gently press two peppercorns into each swirl to make eyes.

6. Bake

I bake the pie at 375°F for 20–25 minutes, or until the ghosts are lightly golden on top and the filling is bubbling around the edges.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

When I want to lighten it up, I use ground turkey or lentils instead of beef. I’ve also used mashed cauliflower for the ghosts when I need a low-carb option. Sometimes I stir shredded cheese into the mash to make cheesy ghosts, or swap in fresh veggies when I have them on hand. For more flavor, I’ll add a splash of red wine or a pinch of thyme to the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 350°F until hot. It also microwaves well for quick lunches, though the potato ghosts lose their crisp edges. For longer storage, I freeze the whole pie—either before or after baking—and thaw it overnight in the fridge before reheating.

FAQs

Can I freeze Creepy Shepherd’s Pie?

Yes! I freeze it either fully assembled (uncooked) or after baking. When I’m ready to serve, I thaw it in the fridge overnight and bake at 350°F until hot and bubbly.

What can I use instead of peppercorns for the eyes?

I like using tiny bits of black olives or black sesame seeds. They’re just as cute and a bit easier to chew.

Can I make the mashed potatoes ahead of time?

Absolutely. I often make the mashed potatoes a day ahead and keep them refrigerated until I’m ready to assemble and bake the pie.

Will instant mashed potatoes work?

In a pinch, yes—but they won’t hold their shape as well when piped. I prefer using real russet potatoes for the best texture and ghosty height.

How do I keep the ghosts from slumping?

I let the mashed potatoes cool before piping, and I make sure they’re thick enough to hold their shape. If they’re too loose, I let them sit for a few minutes before piping.

Conclusion

Creepy Shepherd’s Pie with ghost mashed potatoes is the kind of meal that makes dinner feel like a celebration. It’s warm, comforting, and full of classic flavor—but the ghostly topping makes it just the right amount of spooky fun. I love serving it around Halloween or anytime I want to bring a little playfulness to the dinner table.